A dish made with sausages, potatoes and onions. It is baked in the oven and then left there to keep warm until such time as somone gets round to eating it.
A name for Duchess of Oldenburg, a variety of dual-purpose apple which arose in Russia in the Tula region in the early 1700s. It migrated through Germany and Sweden to England, where it was renamed, in the early 1800s and thence to the United States in the 1830s. It is a yellow apple strongly striped with red. It is an early-season variety, harvested from mid-August in South-East England and with poor storage properties.
A variety of dual-purpose apple which arose in Russia in the Tula region in the early 1700s. It migrated through Germany and Sweden to England, where it was renamed, in the early 1800s and thence to the United States in the 1830s. It is a yellow apple strongly striped with red. It is an early-season variety, harvested from mid-August in South-East England and with poor storage properties.
A variety of almost strawberry-flavoured, red-flushed blushed eating apple raised by Mr Cree of Addlestone in Surrey late in the 1700s, apparently so-called because it was admired by the Duchess or York who lived nearby. It is an early-season apple which is harvested from early September in South-East England and has poor storage properties.
The duck is a bird of which there are various breeds, now usually bred specifically for the table, though wild ones are still generally preferable.
Duck à l'orange is a classic dish of roast duck served with a sweetened sauce of fresh orange juice and stock.
Duck breast usually refers to a filleted breast of duck for grilling, frying or , in France, for cutting into aiguillettes.
Duck livers are one of the higher levels of offal of poultry, the livers, particularly those of duck and goose, make wonderful pâtés and parfaits. Mind you, a good chicken liver pâté is a thing of wonder as well.
